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Waiter, There Is Something In My Nutella Ravioli...!

June 28, 2007

Yes, I know…it may sound weird but they were utterly delicious! What prompted me to venture into the world of dumplings, ravioli and other dough wrapped around a filling was this month’s installment of Waiter, There’s Something In My…Dumpling, hosted by Johanna from The Passionate Cook. The directives were very generous with the definition of "dumpling" so it enabled your little Tartelette to go ahead and make one of her favorites: Toasted Hazelnut Ravioli.

It all started one winter weekend that we hosted a crepe party with our neighbors and I made my favorite crepes by filling them with Nutella and smothering them with a Frangelico Caramel Sauce. After the guests were gone and our plates licked clean, I started looking for a way to make sweet ravioli. I have made pasta dough before, painstakingly rolling it out by hand since B. said no to a pasta machine (he likes his countertops bare…like that is possible with a baker in the house!!), so that process was not new to me. I love toasted and grilled everything and very often end up toasting leftover savory ravioli and topping my salads with some and some cubed mozzarella and freshly cut basil..yumm..But I disgress, this is a sweet blog after all…

The sweet ravioli dough comes together very fast in a food processor and beside the rolling (very thin) part, it is a cinch to make. I thought about serving them with a dark chocolate ganache on the side, but after everybody had a couple of bites, the general consensus was that the Frangelico caramel sauce was quite enough. It is a multi step recipe but the dough needs to rest for a couple of hours and up to one day. You can make it, roll it out, fill and boil the ravioli later on and toast them right before serving. They are great with a scoop of vanilla ice cream and more caramel sauce drizzled on top!

Put all the dry ingredients into a food processor and pulse until the nuts are finely ground. Add the eggs and ¼ cup milk and pulse until the dough comes together. If it does not seem smooth, slowly add the remaining milk, one tablespoon at a time, until soft and smooth but not sticky. If your dough seems to wet, you can add some flour, one tablespoon at a time until it becomes a little dryer. The dough is versatile enough to let you play around until you get it to the right consistency.Place it a bowl and cover with plastic wrap. Refrigerate for at least 2 hours, up to one day.

When ready to use, roll it out very thin on a lightly floured surface. If you have a pasta machine, I’ll let you decide the setting since I am not familiar with them, but it want the dough to be paper thin. Cut out rounds with a cookie 3 inch cookie cutter, fill with a heaping teaspoon of Nutella. With a pastry brush, lightly brush some water around the edges, place another round of dough on top, smooth out any air pocket and seal gently with your fingertips.

Boil the ravioli like you would fresh savory ones, about 5 minutes, drain. At this point you can layer them in between sheets of parchment paper and refrigerate until you are ready to toast and plate them.

For the sauce:Melt together 2 Tb. butter, 2 Tb brown sugar ad 2 Tb Frangelico until the sugar melts and the sauce becomes thick. Set aside.

To assemble:Melt some butter in a sauté pan (or coat with cooking spray) and toast the ravioli until golden brown. Plate them and drizzle some caramel sauce over and enjoy!

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comments:

Hi Helen, Thanks for visiting my blog and for your generosity in linking me. I really appreciate it. I am suprised that I missed your blog, it is LOVELY. How I wish you were my neighbour! I will come by often.

Helene, I'm coming over right now, so make sure there is a huge plate for me LOL! You know what? I got my own pasta machine for my birthday and I have not had a chance to use it as yet. But I think for my first pasta recipe on that machine I will be trying this out. Oh will I be a hit with Soeren LOL! You are a darling and I will tell him the recipe is from his "auntie" Helene!!

Alright, alright, you have finally convinced me to try Nutella. I have never had it. Yes, never had it. That lovely filling coming out of that ravioli is the final straw. I am getting some this weekend.

ah... great minds thing alike! i also made chocolate&nut filled dumplings, similar to nutella. to make ravioli with a sweet filling is certainly very innovative! and yummy, of course!thanks for taking part

Helene, you are a woman after my own heart. I adore Nutella, and I love this recipe. I remember having ravioli alla Nutella in a bakery near the Pantheon in Rome. They were actually cookies with a Nutella filling, but they were fantastic. As I recall, there was a little orange zest in the dough, and it was exceptionally good. I applaud your creativity.